The luxury option on the menu. Palægade sources caviar from a premium supplier. The simplicity allows the caviar to be the star. This is smørrebrød as a vehicle for premium ingredients, not complexity of preparation.
Tips from diners
The caviar smørrebrød is the signature luxury piece. Worth the price if you want to understand how Palægade thinks about premium ingredients.
A lighter option for those wanting poultry. The chicken salad is made in-house, not store-bought. The bacon adds richness. This is refined comfort food.
Tips from diners
A great lighter option if you don't want fish or heavy meat. The chicken is tender and the bacon crisp.
A traditional Danish dish refined. Rullepølse (a spiced pork roll) is sliced and topped with a light Italian salad (tomato, cucumber, capers). Reviewers note this is comfort food prepared with Michelin-level precision.
Tips from diners
A more rustic option than the caviar but equally well-executed. The rullepølse is properly seasoned.
The classic at Palægade—executed with precision. The roast beef is tender; the remoulade is house-made. The crispy onion adds texture. This is what a Michelin-standard roast beef smørrebrød tastes like.
Tips from diners
The baseline smørrebrød to understand the restaurant's quality. Everything is precise—the beef, the remoulade, the bread.
A refined take on smoked salmon. The salmon is properly smoked; the lemon and dill are restrained. Reviewers highlight the quality of the salmon and the precision of the preparation.
Tips from diners
A solid middle ground between the luxury caviar option and the rustic rullepølse. The smoked salmon is consistently excellent.
Restaurant Palægade opened in 2016 with the explicit goal of creating the best lunch restaurant in Copenhagen. Led by a team from the Michelin-starred Formel B group, it quickly became one of the city's most-booked tables. The lunch menu features smørrebrød ranging from caviar and truffle to rullepølse with Italian salad. Dinner shifts to contemporary Danish cuisine. A carefully curated wine list and extensive aquavit selection complete the experience. The restaurant occupies a prime location in Indre By, steps from major sights.
Book 1–2 weeks ahead for lunch, longer for dinner. The restaurant is one of Copenhagen's most sought-after reservations.
The wine list is curated with care and includes wines by the glass. Ask the staff for pairing suggestions—they're knowledgeable.
Lunch (11:30–17:00) focuses on smørrebrød. Dinner (18:00–00:00) shifts to warm Danish dishes. Choose timing based on what you want.
Set menus available for groups. The restaurant can handle special occasions—ask when you book.
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